|1 stick||Unsalted Butter|
|6 Tbsp||Unbleached Flour|
|2 cups||Milk Plus 2 Tbsp.|
|1½ cups||Shredded Xtra Sharp Cheddar|
|1 cup||Shredded Sharp Cheddar|
|1 cup||Shredded Gouda Cheese|
|½ tsp||Pepper, i like fresh cracked|
|⅛ tsp||Grated Nutmeg 1box elbow macaronis|
Boil 3 qts water in large pot, add macaronis. Cook elbow macaroni in 3 quarts water until al dente- about 9 min.
In Dutch Oven or large pot, melt butter. Whisk in flour to make a roux and stir until golden and all flour is incorporated. Slowly pour in milk and whisk over medium heat. Bring to boil and whisk, then turn off heat. Stir in 1 cup cheddar, 1 cup xtra sharp cheddar and 1 cup gouda. Mix unti thoroughly melted. If it lokos really thick you can whisk in a few tbsp. of milk. It should be like pancake batter consistency.
Drain elbow macaroni thoroughly and add into Dutch oven with the cheese sauce. Stir gently. Pour into a greased large casserole dish. Top with the 1/2 cup reserved cheddar. Bake in preheated 375 degree oven for 23-27 min until cheese on top is bubbly and starting to brown. Cool off the heat for at least 15 min and serve.